Seared Scallops

For the scallops

• 200 g Fruits de mer du Québec large scallops
• 15 ml olive oil
• 15 ml butter
• 5 ml maple syrup
• Salt and pepper

For the salad

• 125 g basmati rice, cooked
• 75 g mango, peeled and diced
• 75 g red bell pepper, diced
• 75 g cucumber, finely diced
• 30 ml red onion, chopped
• 30 ml cilantro, chopped
• 1/2 avocado, finely diced
• Juice from 1/2 lime
• 15 ml olive oil
• Salt and pepper

1. Pat the scallops with a paper towel or a clean cloth. In a nonstick skillet over high heat, brown the scallops in the oil, butter and syrup for about 2 minutes on each side. Salt and pepper to taste, then set aside.
2. Mix all the ingredients for the salad in a bowl and adjust the seasoning to taste.
3. Place salad on a plate and garnish with scallops.